Raisin Bran Muffins Low Fat Recipes

Steps:

• 1. Preheat oven to 375 and line muffin pan with paper muffin liners.
• 2. Combine wheat bran and milk and let sit for 10 minutes. If using raisins, put them in warm water to soak. It makes them plump up.
• 3. Combine applesauce, brown sugar, egg and vanilla extract. Mix well.
• 4. Combine wheat bran mixture with applesauce mixture.
• 5. Sift dry ingredients (flour, baking soda, baking powder, salt & cinnamon).
• 6. Combine everything together until blended. Add fruit.
• 7. Scoop mixture evenly into muffin cups. Bake for 20 minutes or until muffins springs back from light touch.
• 8. Remove muffins from muffin pan to cooling rack for about 5 minutes. Unless eating right away, store warm (not hot) muffins in a plastic container and put in the fridge.
• 9. 30 seconds in the microwave make them perfect the next morning (if there are any left the next morning) Enjoy!

Steps:

• Beat egg whites until firm peaks form and set aside.
• Combine oil, applesauce, brown sugar and molasses and beat until smooth.
• Sift together flour, salt, baking soda and baking powder and add alternately with milk to molasses mixture.
• Add bran and raisins and stir until moistened.
• Fold in beaten egg whites.
• Spoon into muffin pan sprayed with nonstick spray.
• Bake at 400 F for 15-20 minutes.

Steps:

• Preheat oven to 400. Lightly oil a 6-cup standard muffin tin, or use paper liners. In a medium bowl, combine cereal and milk; let stand until softened, about 5 minutes. In a small bowl, whisk together flours, baking powder, cinnamon, and salt.
• Stir oil, egg, and sugar into cereal mixture. Fold in flour mixture. Divide batter among cups. Bake until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in tin 5 minutes, then turn out onto a wire rack; let cool completely, or serve warm. Store up to 5 days at room temperature in a resealable plastic bag.

Steps:

• In a large bowl, combine the raisin bran, flour, sugar, baking soda and salt. Combine the eggs, buttermilk and oil. Stir into dry ingredients just until moistened. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine 1 tbsp sugar and cinnamon. Set aside.
• In a medium bowl, stir together flour, 1/2 cup sugar, salt and baking powder. Set aside.
• In a large mixing bowl, combine cereal and milk. Let stand about 2 minutes or until cereal is softened. Add egg and oil. Beat well.
• Add flour mixture to cereal mixture and stir just until combined. Scoop into lined muffin cups. Sprinkle evenly with topping.
• Bake approximately 25 minutes, or until tester comes out clean.

Steps:

• Preheate oven to 400°F
• Spray 12 (2.5 inch) muffin cups with nonstick spray or use paper muffin cups.
• In a large bowl, stir together cereal, applesauce, egg, and water.
• Let stand 5 minutes, then stir to break up cereal.
• Add remaining ingredients; stir to combine.
• Divide evenly among muffin cups.
• Bake 15-20 minutes.
• Cool slightly, and remove from muffin cups.

Steps:

• 1. In a large bowl, add boiling water to the 8 cups of whole bran cereal. Allow to Cool.
• 2. Mix applesauce, molasses, sugar, eggs, vanilla, and buttermilk . Add to bran mixture. Stir in flour, baking soda, and salt. Fold in the 8 cups of raisin bran cereal. Stir only until moistened.
• 3. Bake in a preheated 425 degree oven for 20 to 25 minutes.